Grandbabycake's Southern Cornbread Recipe

By RoketJSquerl

Ingredients

• 2 cups self rising cornmeal
• 2 tbsp all purpose flour
• 2 tsp granulated sugar
• 1 cups whole milk room temperature
• 2 1/3 large eggs room temperature and beaten
• 3 1/4 oz sour cream room temperature
• 1/4 cup salted butter melted
• 1/8 cup vegetable oil

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 375 degrees.
To a large mixing bowl, whisk together cornmeal, flour and sugar.
Add milk to beaten eggs then add egg mixture to dry ingredients.
Next add sour cream and whisk together and finally add melted butter and whisk until well combined. Consistency will be slightly runny.
Heat large 10 inch cast iron skillet over high heat on the stove. Tip: Add a few droplets of water and once the water dances in skillet, it is ready!
Once ready, add vegetable oil to skillet then remove pan from heat.
Pour cornbread mixture into skillet (oil will bubble) and bake for 25-35 minutes or until toothpick inserted in center comes out slightly clean (make sure not to overbake and dry out the cornbread too much) and is golden brown.
Remove skillet from oven and let cool for 20 minutes before releasing from pan.
Allow cornbread to cool to room temperature.